This creamy Mexican macaroni salad (ensalada de coditos) is what you should bring to the asada or potluck. Don't dismiss it as a side dish: loaded with crunchy bell peppers and celery, sweet corn, diced ham, and queso Oaxaca, it's delicious on a crispy tostada or paired with chicken, shrimp, or any protein for a complete meal. Pickled jalapeños and hot sauce add a bright, tangy kick, making it a fresh and satisfying option for lunches, dinners, or make-ahead meal prep.
Masienda Team
8
16 oz dry macaroni
Salt
⅓ cup mayonnaise
⅓ cup Mexican crema
1 bell pepper, any color, diced
2 celery stalks, diced
½ cup corn kernels (fresh, canned, or frozen and defrosted)
1 cup ham, cubed
1 cup Oaxaca cheese, cubed
Pickled jalapeños, chopped, to taste
1 tsp black pepper
Brine from pickled jalapeños, to taste (optional)
Hot sauce
Tostadas
Bring a large pot of water to a boil. Add a large pinch of salt.
Add the macaroni and cook for 7–9 minutes until al dente, stirring occasionally.
Drain the pasta and rinse briefly with cold water to stop cooking. Transfer to a large bowl.
Add the mayonnaise and Mexican crema to the cooled macaroni and stir to combine.
Add the bell pepper, celery, corn, diced ham, Oaxaca cheese, jalapeños, 1 tsp salt, and pepper. Mix well.
Taste and add jalapeño brine to your preference.
Serve as a side or on a tostada (doused with hot sauce, if you’d like), or refrigerate for later use.
